Chinese OmeletteMarch 28, 2014
A traditional Chinese omelette filled with veggies and an extra hit of spicy chilli.
Ingredients for two people
|6||free range eggs|
|2 tbs||soy sauce|
|1 bunch||coriander, roughly chopped|
|1||ginger, small knob sliced|
|2||garlic cloves, crushed|
|1||capsicum, sliced & diced|
|1||long chilli, finely chopped|
|200 g||button mushrooms, sliced|
|5 tbs||vegetable oil|
For the eggs
This will be one of the fastest and most simple dishes you ever make. In a small bowl whisk the eggs, milk, and half the soy sauce together and leave aside.
For the vegetables
Heat a wok over high heat and some vegetable oil. Add the coriander (reserve a little for garnish), ginger, garlic, capsicum, chilli, mushroom, remaining soy sauce, and tomato all at once and cook for 2 minutes or until they just begin to soften. Remove from the wok and leave aside.
For the omelette
Now add in the vegetable oil and heat the pan or wok back up to a high heat. Swirl the vegetable oil around the whole wok so that its entire surface is well oiled. You will need to make one omelette at a time because there will be too much egg mixture otherwise.
Add half the egg mixture and swirl the egg around the wok around so that the egg works its way up the sides of the wok, it will cook very quickly so be sure to work fast. Once all of the egg at the bottom of the wok has cooked add in a spoonful of the stir fried vegetables and then use a spatula to lift up one side of the omelette and fold it over the stir fried vegetables. Work the omelette out onto a plate and keep in a warm place.
Repeat the process until each person has an omelette. Don’t be worried if it doesn’t quite come together, it will be as delicious even if it doesn’t look right!
Sprinkle over some fresh coriander and dig in!
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